Wally’s Recipe Book: Patriotic Shooting Star Cookies

Make your patriotic parties one to remember with Shooting Star Cookies. Each cookie packs a surprise!

Shooting Star Cookies

Shooting Star Cookies

Ingredients

Plain Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla bean paste or vanilla

Blue Dough:
Use the same ingredients for the plain dough for the blue dough.
Make the dough blue by adding:
1/4 tsp. blue gel food coloring or 1 Tbsp. blue liquid food coloring

Royal Icing:
1 cup powdered sugar
1 tablespoon dried egg whites
1 tablespoon water

Blue gel food coloring (optional)

Assembly:

Red colored sugar

Directions

Plain Dough:

In the large bowl of a stand mixer* combine the butter and sugar. Beat on high speed until light and fluffy. Scrape down the bottom and sides of the bowl and add the eggs, one at a time, beating well after each addition.

In a medium mixing bowl combine the flour and salt; whisk to combine. With the mixer on low, add the vanilla to the butter mixture, then gradually add the flour mixture until just combined (do not overmix). Transfer dough to a piece of plastic wrap and press into a rough rectangle. Wrap and chill for 20 minutes.

Blue Dough:

To make the blue dough, follow the same steps listed for the plain dough except add food coloring to the butter mixture.

Royal Icing:

In a small bowl stir together the powdered sugar and egg whites. Add water, one teaspoon at a time, until mixture resembles a thick, pipable paste. Add a small drop of blue gel food coloring, if using, and stir to combine. Transfer to a small pastry bag fitted with a small round tip. Place a damp paper towel into the bottom of a tall glass and place the bag with royal icing with the tip resting in the towel to keep icing from hardening.

Assembly:

Preheat oven to 325 degrees F. Line baking sheets with parchment paper; set aside. Divide each dough in half. Roll each piece of dough into a 12×8-inch rectangle on a piece of plastic wrap or waxed paper. Invert a blue rectangle on top of a plain rectangle and remove top sheet of plastic wrap. Invert remaining plain rectangle on top of the stack, removing plastic wrap. Add remaining blue rectangle, and remove plastic wrap. Cut the dough crosswise into four 8×3-inch strips. Stack one strip on top of the other and press gently to adhere (16 layers). Wrap in plastic wrap and chill at least 30 minutes or up to 1 1/2 hours.

 

Shooting Star Cookies - Step 1

Using a very sharp knife, trim the short ends of the stack. Cut a 1/4-inch slice from the short end of the stack. Press the slice with your hand until even and the layers hold together. Using a 3-inch star-shaped cookie cutter, cut a striped star from the slice. Transfer to prepared baking sheet. Repeat with remaining stack (you should have about 28 striped stars). Gather the scraps and pat together. Reroll to 1/4-inch thickness and cut 3-inch stars. Place all stars on a parchment paper-lined baking sheet and bake for 10 to 12 minutes or until edges of the cookies are very lightly browned. While still warm, cut again with clean 3-inch cutter. Using a small 1 1/2-inch star cutter, cut a small star from the middle of 14 marbled stars. Remove and cool on wire racks.

Shooting Star Cookies

Place half of the striped cookies top-sides down; pipe a thin ribbon of royal icing around the inside edge of each. Place a marbled cookie with cutout on top of each piped cookie, aligning edges. Let dry about 2 minutes. Spoon red sugar into the cutout in each. Pipe another thin strip of royal icing along the inside edge of each and top with remaining striped cookies, top sides up. Allow to dry completely, about 10 minutes.

Shooting Star Cookies

Images and recipe from: http://www.bhg.com/recipe/shooting-star-cookies-1/

Place your Shooting Star Cookies on patriotic platters for your guests to enjoy!

If making cookie dough and icing from scratch is not your thing, purchase premade sugar cookie dough and icing at your local grocery store to make your patriotic dessert!

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Graduation Mortarboard Cookies

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Ingredients: (chocolate cookie recipe adapted from Lili Loa)

10 Tablespoons butter, softened slightly
¾ Cups granulated sugar
1 Egg
½ Teaspoon vanilla
1/3 Cup cocoa powder
¼ Teaspoon baking powder
½ Teaspoon salt
1 ¾ Cup flour
¼ batch of white modeling chocolate, recipe here
½ – ¾ cup chocolate frosting
12 scoops (about a tablespoon each) of small candies like M&M Mini’s

Supplies:

Parchment paper
Rolling pin
2 ¼ inch round cookie cutters
2 ½ inch square cookie cutters
Optional: clay extruder or new garlic press

Ingredients:

Pre-heat oven to 375 degrees Fahrenheit.

1. In a large mixing bowl, combine butter and sugar. Cream until light and fluffy. Mix in eggs and vanilla. Combine cocoa powder, baking powder, and salt in a small bowl. Stir in to wet ingredients. Add flour and mix just until incorporated.

2. Roll out the dough in between two sheets of parchment paper. You’ll want the dough to be about 1/8th of an inch thick.

3. Cut out twelve 2 1/4 inch circles and twelve 2 ½ inch squares, re-rolling dough as needed. Place on a baking sheet lined with parchment paper and bake for 8-10 minutes. Allow to cool completely.

4. Roll out remaining dough and cut twelve more circles. Cut a pie piece out of each circle of dough. Turn mini muffin tin upside down. Set a round of dough over a muffin cup, press it down, wrapping it around the cup. Cut off any excess dough at the cut and press the seam together. Repeat, creating a total of 12 cookie cups.

5. Freeze cookie cups for 15 minutes, to ensure they will hold their shape well. Bake for 8-10 minutes. As soon as you remove the cookie cups from the oven, press down on the top of the cookie cups to create a flat top. Allow cookies to cool completely, then pull up on them and remove them from the muffin tin.

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8. Pipe a small dab of chocolate frosting in the center of the square cookie on your graduation cap. Press the tassels onto the frosting. Pinch off a pee size piece of modeling chocolate, roll it into a ball, flatten it into a disc and press it down onto the center of the cookie on top of the tassels.

9. Pipe a small dab of chocolate frosting in the center of the square cookie on your graduation cap. Press the tassels onto the frosting. Pinch off a pee size piece of modeling chocolate, roll it into a ball, flatten it into a disc and press it down onto the center of the cookie on top of the tassels.

10. Store in an airtight container for up for up to a week. Each cookie can be served as dessert or wrapped in cellophane bags and used as party favors or graduation gifts.

Recipe and photos from: http://www.hungryhappenings.com/2013/05/pinata-graduation-cap-cookies.html

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For it’s one, two, three strikes, you’re out. At the old ball game

 

 

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Sparkle and shine at your St. Patrick’s Day party with metallic shamrock jewelry. It’s the perfect accent piece for your green day! For fun, buy extra St. Patrick’s Day beads for the office or party to give out to your friends or for anyone that forgot their green!






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